- 1 large Chinese (Napa) cabbage, daikon, or cucumber (see Notes below)
- 2 Tablespoons salt (see directions)
- Nira (Japanese chives, optional)
Sauce: (Measurements are PER POUND of cabbage, or other vegetable.)
- 3 Tablespoons chopped green onion
- 1 Tablespoon chopped/grated garlic
- 1 Tablespoon chopped/grated ginger
- 1-3 Tablespoons coarse ground Korean gochugaru red pepper flakes (preferred), or cayenne chili powder, to taste.
- 2 Tablespoons fish sauce (Nam Pla)
- 1 Tablespoon sesame seed oil
- 1 teaspoon sugar
- Cut or tear Napa/chinese cabbage into 1-2 inch pieces and rinse in water. Strain and place cabbage in large bowl. Sprinkle the cabbage with salt, making sure that all the cabbage pieces come in contact with the salt (use your hands to mix the pieces in a large bowl). Cover, refrigerate and let stand 1-2 hours.
- After 1-2 hours, rinse the cabbage lightly (once) in cold water and drain well.
- Mix the sauce ingredients in a small bowl. Cut nira into strips. Add sauce (paste) to cabbage and nira (optional) and mix well by hand in a large bowl. Place in jars, cover, and let stand overnight for best results.
1. Ingredients quantity on the recipe refer to per pound of cabbage (for 2 lbs of cabbage, double the ingredients, etc.)
2. Do NOT use soy sauce, just fish sauce.
3. OK to use bottled chopped garlic (although fresh is better), but definitely use freshly grated/minced ginger.
4. After salted cabbage has been sitting in the fridge, taste it. If too salty, rinse in cold water and drain. If it tastes ok, just drain before mixing in spice paste. (Spice paste should be thick and semi-dry, and not runny.)
5. Use 1-3 Tbl sp of chili powder per lb of cabbage, depending on how hot you want it.
6. You may substitute cucumbers, daikon, or other vegetables if you wish. Be creative.